This lemon spinach pasta is made with spaghetti, lemon, and fresh spinach tossed with buttery toasted almonds and breadcrumbs.
Fall is finally here, and it's time to bring back the dark, leafy greens!
Kale and spinach are back in season, and I couldn't be happier about it.
My fridge is currently packed with kale that will soon become baked kale chips (and air fryer kale chips), kale apple salads, slow cooker kale and braised kale with apple cider vinegar.
There's also spinach in my fridge, and I plan on making spinach artichoke stuffed mushrooms and spinach mandarin orange salads.
But guys, it's rainy today.
Rainy days need comfort food, like this lemon spinach pasta. This pasta is a rich, comforting meal that comes together quickly.
Follow along with my Instagram stories to see what else I make with kale and spinach!
Looking for more pasta ideas? Try pasta con le sarde, pesto mac and cheese, and seafood macaroni and cheese.
Can I Use Gluten-Free Pasta?
You sure can!
Just use your favorite gluten-free spaghetti.
Can I Use Frozen or Canned Spinach?
Sure!
Neither will taste quite as... well, fresh as fresh spinach, but either would work in this recipe.
How to Make Lemon Spinach Pasta
Start by bringing a large pot of salted water to a boil.
While it's heating up, toast the almonds and breadcrumbs.
Toast the Almonds
Melt butter in a large pan and then add the almond slivers.
Raw almond slivers are best here, because they haven't been previously toasted.
Cook the almonds for just a couple of minutes until they turn golden.
Toast the Breadcrumbs
Scoop the almonds out of the pan and leave the butter behind.
Add breadcrumbs to the butter and cook until they're golden. Take the breadcrumbs out of the pan.
Make the Lemon Spinach Pasta
Next, add a little olive oil and garlic to the pan.
When the garlic begins to sizzle, add the spinach. Drizzle the lemon juice over the spinach and cover the pan.
Cover the pan and let the spinach begin to wilt.
When the pasta is ready, move it straight into the spinach.
Toss everything together.
Finally, add some lemon zest and the toasted almonds and breadcrumbs.
Toss, toss, toss!
Serve this pasta with a little Parmesan cheese and a glass of crisp hard cider.
Lemon Spinach Pasta
Ingredients
- 2 tablespoons butter
- ¼ cup raw almond slivers
- ½ cup breadcrumbs (unseasoned) Use gluten-free breadcrumbs if needed
- ½ pound spaghetti Use gluten-free spaghetti if needed
- 1 tablespoon olive oil
- 2 garlic cloves, diced
- 4 ounces fresh spinach
- 1 lemon, zested and juiced
Instructions
Prepare Pasta:
- Bring a large pot of salted water to a boil. Once the water reaches a rolling boil, add the spaghetti.Boil until al dente (about 6 minutes). Reserve 1 cup of pasta water, and remove pasta from the heat.
Make the Lemon Spinach Pasta:
- In a large shallow pan, melt the butter over medium-low heat.When the butter is melted (but not browned) add the almonds and cook until the nuts are golden (2-3 minutes). Scoop the almonds out of the butter and set aside.
- Add the breadcrumbs to the butter and cook 2-3 minutes until toasted (still on medium-low).Remove the breadcrumbs and set aside.
- Add the olive oil to the pan. Keep heat at medium-low.Add the garlic. When the garlic begins to sizzle, add the spinach. Squeeze the lemon juice over the spinach and cover the pan. The spinach will begin to wilt.
- Add the pasta to the spinach and toss to incorporate. If the sauce seems dry, add a splash of the reserved pasta water. (I usually add at least one splash of pasta water, sometimes two, when cooking this meal.)Tip: If you forgot to reserve pasta water, add a splash of white wine to the sauce instead (not tap water).
- Add the lemon zest, along with the reserved almonds and breadcrumbs to the pasta, and toss again.Serve immediately, making sure to evenly distribute the almonds and spinach when serving.
Lizzie says
This looks yummy! It's great to have some simple pasta recipes up your sleeve, and I never thought to use lemon
Megan says
I love lemon and spinach together and how much flavor they can add without a lot of work. Delicious!
champagne-tastes says
Thanks! And me too!!
Nicole says
The first time I made this, I substituted an artisan seasoning blend blend for the lemon, and added shrimp. My hub said it was his favorite meal ever (!!). Made it again tonight, followed the recipe exactly, and it gets two big thumbs up again. LOVE how quick it is, but the bread crumbs and almonds make it seem so much more than pasta.
Sarah Trenalone says
That all sounds so delicious!! I'm glad you guys both loved it 😀
Erin says
This looks great. Simple everyday ingredients that combine to make an amazing dish! I think I'd sauté some shrimp with this, too. Yum!
champagne-tastes says
Thanks! Shrimp would be fantastic with this!
champagne-tastes says
It's tasty!!
Sean@Diversivore says
Pasta is totally my go-to when I need to do something easy and tasty, so it's always nice to have another recipe to fall back on. Love the use of lemon here - it's such a nice way to give a bright bit of punch to pasta. I don't use spinach very often with pasta, but given that it's one of the leafy greens I can consistently get my kids to eat, I might have to give this a go!
champagne-tastes says
I love adding spinach to the pasta water- it cooks so perfectly that way!
Donna says
Yum, I just love how quick and easy this is. So perfect for busy weeknights, and hot nights where you don't want to heat up the kitchen too much!! Plus lemon and garlic is my favorite pasta flavor combo, so I am sold!!
champagne-tastes says
Thanks! And you're right- I hate turning the oven on when it's hot outside!
Meg says
I definitely need more quick and easy recipes like this in my meal rotation!